SALMON CAJUN PASTA RECIPES

Steps:

• For the cream sauce:.
• Sauté minced garlic with butter until garlic is light brown.
• Add heavy cream, basil, lemon juice, grated cheese blend, & white pepper.
• Bring to a boil on medium high heat, stirring often.
• Place on low heat after boiling & salt to taste.
• For the Cajun Salmon:.
• Preheat oven to 375°F.
• Lightly coat salmon with Cajun spice.
• **REMEMBER, the amount of spice will determine the degree of spice & heat. So cook salmon at 375°F for 8-15 minutes depending on desired doneness.
• For the presentation:.
• Toss cooked pasta with the cream sauce.
• Portion 8 ounces of pasta per serving.
• Place the cooked salmon filets atop the portions.
• Garnish with parsley & shredded parmesan cheese.
• A slice of garlic toast & a lemon wedge will further complement this dish.

Steps:

• "Cook pasta as per package directions. Meanwhile, add 2-3 tsp olive oil to a medium sized skillet. Warm over medium heat. Add onions - stir fry until they no longer have a bite. Add bell pepper and garlic - stir fry until veggies are cooked but not limp. Remove veggies. Add 1 tsp. oil to the skillet and heat on med. hi Pour cajun seasoning over salmon filets then drop them in the hot skillet - they should smoke. If the outside is browning too rapidly, lower the heat to medium to give the inside time to cook. When the filets are blackend on one side, pour seasoning on the face-up side and flip them over. Once pasta is cooked and drained, immediately add about 1/2 tbsp olive oil and stir - do non let pasta cool. Heat the 1/4 cup milk to scalding and pour only as much into pasta as can be absorbed. At the same time, stir in 1 tsp of cajun seasoning. When salmon filets are blackened on both sides, remove from heat. Quickly spoon paster onto two serving plates, top with stir fried veggies. With a wooden spatula, break the salmon filets into bite-size chunks and spoon the chunks over top of the pasta. Generously sprinkle parmesan cheese over pasta and garnish with cherry tomatoes (sliced in half) and fresh parsley. Serve with toasted garlic bread and a side salad."